Concepedia

Malt Color Development

Malt Color Development is a biochemical process in malting science that refers to the formation of colored compounds, primarily melanoidins, through Maillard reactions and caramelization during kilning, distinguishing it from other malt quality attributes by its reliance on temperature, moisture, and time-dependent transformations of sugars and amino acids.

82

Publications

2.8K

Citations

281

Authors

102

Institutions

Publications per year

2017–2026

14

Parents

Publications

82

Germination: a means to improve the functionality of oat

Anu Kaukovirta‐Norja, A. WIHELMSON, Kaisa Poutanen · Agricultural and Food Science · 2005 · 150 citations · Full text

, , +17

Antioxidant Properties of Kilned and Roasted Malts

Thomas S. Samaras, Philip A. Camburn, Sachin Chandra et al. · Journal of Agricultural and Food Chemistry · 2005 · 136 citations

, , +17

Development of Maillard Reaction Related Characteristics During Malt Roasting

Stefan Coghe, Bert Gheeraert, Ann Michiels et al. · Journal of the Institute of Brewing · 2006 · 115 citations · Full text

, , +14

Effect of Chemical Treatments on Polyphenols and Malt Quality in Sorghum

Trust Beta, L. W. Rooney, Lilian T. Marovatsanga et al. · Journal of Cereal Science · 2000 · 110 citations

, , +11

Relationships between Antioxidant Activity, Color, and Flavor Compounds of Crystal Malt Extracts

Helen M. Woffenden, Jennifer M. Ames, Sachin Chandra · Journal of Agricultural and Food Chemistry · 2001 · 85 citations

, , +17

1–5 of 82

Authors

281

  1. JM
    Jennifer M. Ames

    University of Reading, United Kingdom

    4 publications · 298 citations

    4

    h-index

  2. PS
    Paul Schwarz

    North Dakota State University, United States

    4 publications · 146 citations

    4

    h-index

  3. OM
    Ombretta Marconi

    University of Perugia, Italy

    3 publications · 57 citations

    3

    h-index

  4. FR
    Freddy R. Delvaux

    KU Leuven, Belgium

    3 publications · 201 citations

    3

    h-index

  5. CA
    Cynthia A. Henson

    University of Wisconsin–Madison, United States

    3 publications · 88 citations

    3

    h-index

1–5 of 281

Institutions

102

  1. North Dakota State University

    Fargo, United States

    5 h-index

    15 publications

    402 citations

  2. University of Reading

    Reading, United Kingdom

    4 h-index

    15 publications

    1.2K citations

  3. KU Leuven

    Leuven, Belgium

    3 h-index

    14 publications

    890 citations

  4. University of Perugia

    Perugia, Italy

    3 h-index

    15 publications

    284 citations

  5. University of Wisconsin–Madison

    Madison, United States

    3 h-index

    6 publications

    176 citations

  6. Research Institute of Brewing and Malting (Czechia)

    Prague, Czechia

    3 h-index

    10 publications

    266 citations

  7. University of Agriculture in Krakow

    Krakow, Poland

    3 h-index

    12 publications

    436 citations

  8. Brewing and Malting Barley Research Institute

    Winnipeg, Canada

    2 h-index

    2 publications

    40 citations

1–8 of 102

Venues

  1. Journal of the Institute of Brewing

    20 publications · 718 citations

    15

    h-index

  2. 14

    h-index

  3. Journal of Agricultural and Food Chemistry

    9 publications · 435 citations

    9

    h-index

  4. Journal of the Science of Food and Agriculture

    5 publications · 140 citations

    5

    h-index

  5. Journal of Cereal Science

    4 publications · 223 citations

    4

    h-index

1–5